Chick-Fil-A Nuggets Recipe (Gluten/Grain & Dairy-free)
Chick-Fil-A nuggets made with only "good for you" ingredients at the fraction of the cost!
Equipment
- 2 iron skillets
Ingredients
- 1 pound chicken breast, cut into small pieces, about 1 inch.
- 1 cup dill pickle juice for brine, (optional), but this is what gives the nuggets the Chick-fil-A taste.
- 1 cup unsweetened almond milk
- 2 pasture-raised eggs
- 1 cup blanched almond flour
- 1/2 cup tapioca flour
- 1 1/2 tablespoons garlic powder
- 1 teaspoon cayenne powder
- 1 1/2 teaspoons chili powder
- 2 1/2 tablespoons paprika
- 1 teaspoon sea salt
- pepper to taste
- Avocado oil for frying
Instructions
- In a bowl, brine chicken by soaking in pickle juice. Cover and refrigerate at least 30 minutes.
- Whisk egg and milk together in a medium size bowl. Mix together flours and spices in another bowl and set aside.
- Drain pickle juice from chicken.
- Dip chicken pieces in egg mixture and then coat in flour mixture. Repeat until all nuggets are coated.
- Heat avocado oil in a large cast-iron skillet over medium-high heat. Fry chicken in oil in small batches, turning to cook evenly, browning on both sides. (I use two cast iron skillets).
- After browning chicken, finish cooking in a 350 degree oven until you reach the desired brownness of the nugget you are looking for, usually 15 to 20 minutes. This step allows you to cook the chicken thoroughly without over cooking and helps the nuggets to be tender.
- Take out of the oven and drain on cooling rack or paper towel.
- Enjoy!
Notes
If you are in a time crunch or forget to soak your chicken in the pickle juice brine, you can always pour the pickle juice to the pan after browning chicken on both sides...right before putting in the oven. This will give lots of moisture and flavor. One more thing, a cast-iron skillet is a must...trust me, it just takes these over the top!
Tried this recipe?Let us know how it was!